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Cornbread (Johnny Cake)

Cornbread (Johnny Cake)

  • 1-1/2 cups cornmeal
  • 1/2 cup flour
  • 1/4 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • 1/4 cup vegetable oil

Preparation -
Grease an 8" square pan; set aside. Mix all the dry ingredients together. Mix the buttermilk and beaten egg together. Combine with the dry ingredients. Add the vegetable oil and stir until well-blended. Pour the batter into the prepared pan. Bake at 425° for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.

For corn muffins - Bake in a greased muffin pan at 425° for 15 to 20 minutes. Remove muffins from pan immediately.

Italian Corn Bread and Polenta Pan
Italian Corn Bread and Polenta Pan
Make a variety of breads with this versatile, sectioned pan.
Heavy cast aluminum assures even heating.
It has a nonstick finish for easy cleanup.

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